The cold has finally graced NYC with its presence – it is chilly outside, yeah?
I actually enjoy cold weather running – maybe it’s the Buffalo roots in me – and am super excited that I ran a pain-free 6 miles in Central Park this morning. HOORAY! I’m trying to increase the mileage very slowly, which has worked for me in the past when recovering from IT band pain.
Anyone with IT band woes (and I feel like there are a lot of us out there!) – what has worked the best for to get rid of the pain is:
- Finding a very tender spot on the band and foam rolling the absolute hell out of it a few times/day
- Stretching the band and surrounding muscles
- Physical therapy exercises for the hip and muscles around the knee
- Icing and massaging the area
- Cross training (spin bike, elliptical, stairmaster, yoga)
- Bring running back slowly, and stop your runs before any pain comes back
- Not giving up!!
Besides running, another thing I heart when it’s cold outside is a big, warm bowl of soup or chili, so I decided to make my delicious veggie chili recipe for the first time this year.
It’s super easy, and basically involves throwing a bunch of vegetables and beans into a pot – definitely my kind of recipe!
I like cramming in a lot of veg – carrots, celery, red and green bell peppers, mushrooms, zucchini, corn, onion and a little jalapeno pepper
The pepper is essential for a little extra “kick”
After sauteing the veggies, all you have to do is add the beans, tomatoes and corn and let it simmer away.
As the chili simmered, it filled my apartment with a delicious, warm aroma
Noms. I enjoyed a bowl and packed the rest up in Tupperware for the week
This chili is very well-rounded nutritionally – packed with vitamins, minerals, fiber and protein – and makes for a great meal on any chilly day. To aid in the absorption of fat soluble vitamins (and, umm, because it’s good…) I added a hunk of jalapeno jack cheese to my bowl.
The Best Veggie Chili
Ingredients (yield: 4 large servings)
- 1 tsp vegetable oil
- 1 cup chopped onions
- 3/4 cup chopped carrots
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3/4 cup chopped celery
- 3/4 chopped zucchini
- 1 tablespoon chili powder
- 1 cup chopped fresh mushrooms
- 1 chopped jalapeno pepper
- 1 (28 oz.) can diced tomatoes with liquid
- 1 can kidney beans without liquid
- 1 can cannelloni beans without liquid
- 1 can whole kernel corn
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
Heat oil in a large saucepan over medium heat. Sauté onions and carrots until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 5 minutes. Stir in mushrooms, jalapeno pepper and zucchini, and cook a few more minutes. Stir in tomatoes, beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
If you like a more liquid-y chili, leave some of the liquid in the beans instead of draining them. I like my chili thick and hearty! This recipe is totally flexible and you can add/remove any kind of veggies you want. Enjoy!
Question: Are you a fan of cold weather running? What do you do to warm up after a chilly run?